Go Back
Homemade Wheat Dosa served on a plate with chutney

Wheat Dosa

Wheat Dosa is a delightful Indian crepe made with wheat and rice flour, perfect for breakfast, dinner, or brunch, offering a blend of flavors and textures.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Snack
Cuisine: Indian
Calories: 150
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 1 cup wheat flour
  • ½ cup rice flour (60 grams)
  • 1 teaspoon salt adjust to taste
  • ¼ teaspoon black pepper freshly cracked, adjust to taste
  • 1 teaspoon cumin seeds zeera
  • ¼ cup red onions finely chopped
  • ½ teaspoon ginger minced or grated, optional
  • 1 piece green chili finely chopped, optional
  • ¼ cup cilantro chopped
  • 5-6 pieces curry leaves
  • 3 cups water
  • 4-5 tablespoons ghee or oil, as required

Method
 

Preparation
  1. In a large mixing bowl, combine the wheat flour, rice flour, salt, black pepper, and cumin seeds. Mix everything until evenly blended.
  2. Fold in the chopped red onions, ginger, green chili, cilantro, and curry leaves until they are well incorporated.
  3. Gradually pour in the water while whisking continuously to form a smooth, pourable batter. Allow it to rest for 10-15 minutes to enhance flavor and texture.
Cooking
  1. Heat a non-stick skillet on medium heat and add a small amount of ghee or oil to coat the surface.
  2. Pour a ladleful of batter onto the hot skillet. Gently swirl it to create a thin, even circle. Cook for about 2-3 minutes until the edges turn a golden brown.
  3. Carefully flip the dosa with a spatula and cook for another minute on the opposite side. Remove and repeat with the remaining batter, adding more ghee as necessary.

Notes

Store leftover dosas in an airtight container for up to 3 days or freeze with parchment paper layers for up to a month. Reheat in a skillet for crispiness.